2018 Ajola Bianco #2
Ajola is a collaboration between Jacopo and Trisha, a small farm located between Lazio, Tuscany and Umbria, in the hills between Orvieto and Bolsena.
The soil is volcanic, comprised mainly of sandy loam and rich in organic matter. All the parcels have an easterly exposition and sit 440 metres above sea level.
From the outset the approach has been to farm organically and understand the traditions of growing grapes in this region. Minimum amounts of copper and sulphur are used to treat the vines and various herbal teas are integrated to boost their health.
The Bianco is a wine that sees 20 days of maceration on skins and is left in chestnut barrels for almost a year. The nose is reminiscent of candied fruit, apricot, orange zest. In the mouth it has a amazing structure, length, freshness, acidity. All the good things.
2018 Ajola Bianco #2
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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